KIMCHI
Round
Eyed Dave’s Special Recipe Extraordinaire and Delicious Too
This recipe has been pared
down to the essentials. There are some optional items plus room for you to do your own thing. There's also a traditional preparation video at the bottom.
Ingredients
-1 Napa cabbage medium sized
/ 2-3 lbs
Cut lengthwise into 6-8 sections, depending on the size of
the cabbage.
Remove
root core, then cut into 2" pieces. Traditionally the cabbage is only cut lengthwise; but, what's traditional about a cat who makes kimchi?
-1 Daikon radish, large
enough to make you nervous (better, Korean radish if you can find this variety).
Peeled and cut into 1/4" thick half or quarter rounds (depending
on diameter of the whole radish).
-2" piece of ginger
slivered into fine julienne or made into a paste.
-1 T fresh garlic slivered or made into a paste (optional, but traditionally a must). This cat leaves the garlic out, only a little: per taste.
- 6 Tablespoons Kosher*** salt (for salting the vegetables)
- 6 scallions sliced thin on the bias. Or, in 1" lengths.
- Half bunch Korean/Chinese garlic chives cut into 1" lengths.
-1/4 Cup sugar
-1/4 Cup Korean dried chili flakes, or to taste
-1/4 Cup Korean dried chili powder, or to taste
***Use
Kosher or other non-iodized salt. Iodized salt will inhibit fermentation.
ATTENTION: Regarding water . . . Use non-chlorinated (not tap) water. Chlorinated water inhibits fermentation.
ATTENTION: Regarding water . . . Use non-chlorinated (not tap) water. Chlorinated water inhibits fermentation.
The dried chili flakes / powder amounts are to taste. Very Important: the Korean dried chilis are medium to hot, hot. Use cayenne powder or red pepper flakes, only if you must (and, if so, go easy.). Paprika might be good to add some color. If you go into a Korean market you will see mass quantities of various chili flakes/powders, some in industrial size packages. Some hotter than others. (I have heard that kimchi is becoming very popular with the Koreans.) Do what I did and ask someone from the store for a recommendation. Or ask some friendly Korean shopper. But don't stop thinking for yourself. Just because folks are Oriental doesn't mean that they are all imbued with the wisdom of the East. Let alone that all Koreans know how to make a good kimchi.
Also, do not confuse with store brand "chili powders". Them's for Chili Con Carne type dishes. And, if that's your bag, dig Chuckwagon Dave's most wonderful recipe.
Also, do not confuse with store brand "chili powders". Them's for Chili Con Carne type dishes. And, if that's your bag, dig Chuckwagon Dave's most wonderful recipe.
Preparation
- Place the cut cabbage and
radish pieces in a large bowl and toss with the salt.
- Let stand to wilt 2-4
hours, or overnight.
- Rinse thoroughly.
- Combine chili
flakes/powder, ginger, garlic, sugar, scallions, chives, then add to cabbage and radish pieces.
- Add salted
brine water to cover. Brine is 2 Tbls. Kosher or other non-iodized salt per 1 Quart clean Water (not chlorinated/tap). If using tap water, boil to remove Chlorine.
- Let stand for 2-3 days in
quiet cool place.
- Check progress. Bubbles
will appear to indicate fermentation.
- Place in sterile jars and
refrigerate when Kimchi is to your taste: i.e., sourness/sharpness.
- Kimchi will continue to
sour with time.
